Perserved Lemons have an intense lemon flavor that will elevate most savory or sweet foods to the next level. Preserving lemons is very easy to do but you need to wait a month for them to be ready to use.

Who has a forking month to wait for preserved lemons?

I just read in Food and Wine Magazine that you can preserve lemons in your oven in about three hours. Mine took four hours but I used regular lemons instead of the sweeter and thinner skinned Meyer Lemons recommended. The recipe comes from ChefBenFord.com. He did his recipe with only three Meyer Lemons.  All lemons do come in a variety of sizes from the very small to the very large so you have to wing the time. I used about 18 small lemons total.

Chef Ben Ford’s  recipe is called Roasted Preserved Lemons. He does use Meyer Lemons. I can’t find Meyer Lemons right now from any stores in the area so I’m using regular lemons because I want some preserved lemons.

Start by washing them really well. then You basically trim the stem end.

Make like quarter cuts but not all the way threw.

Good Sprinkle of kosher or sea salt

Add about one lemon fresh juice per every lemon in your dish. In short half the lemons are preserved and half are juiced.

Put the dish in a 200 degree oven for three-four hours. You might need to turn the lemons half way threw.

To use you need to scrape out all you can from the rind.

Now you have something lemony delicious that you can use in a variety of ways. The first thing I made with my preserved lemons was a delicious Melon Salad. Can’t wait to do more with the preserved lemons.

Who has a forking month to wait for preserved lemons?

This is better!

When Life Gives You Lemons Forking Preserve Them!